DIY Dry Shampoo

Hellooooo, ladies! If you are an avid dry shampoo user such as myself, you will love this post! I am a dry shampoo junkie. I go through cans and cans and cans. Between work, school, maintaining a social life, enjoying hobbies, and working out, whose got time for daily hair washing and styling?! Quite honestly, I should have invested stock in Batiste a looooong time ago. However, as I’m on a mission to rid my apartment of all things toxic now more than ever, I almost fainted when I realized what goes into that aerosol can.

Upon researching how to make some dry shampoo of my own, I was blown away by how simple (and cheap!) it is to make. As an added bonus, I made mine with peppermint and lavender essential oils. They not only make the final product smell wonderful, but have functional benefits as well. The tingling sensation of peppermint on my scalp is also amaaaaazing! It’s truly incredible how much more I have incorporated essential oils into my life since joining the Young Living community. I have learned so much in such a short amount of time and know that I have only hit the tip of the iceberg in terms of what there is to learn.

Ingredients:

  • Corn starch: adds volume
  • Baking soda: cleanses
  • Peppermint essential oil: anti-itch
  • Lavender essential oil: anti-dandruff, strengthens hair, stimulates hair growth

What you’ll need:

  • A 4 oz. powder shaker with lid (I purchased this one from Amazon and it is perfect for this project!)
  • 1/4 cup corn starch
  • 1/4 cup baking soda
  • 6 drops peppermint essential oil
  • 6 drops lavender essential oil
  • Optional for brunettes: 1 tbsp. cocoa powder

What you’ll do:

  • Add all ingredients to the shaker, apply the lid, and shake well
  • Shake the dry shampoo onto the roots of your hair and use your fingers to work it into your scalp; allow to sit for roughly 5 minutes
  • Once 5 minutes has elapsed, brush the remaining dry shampoo through your hair and style as usual

Garlic Confit Hummus

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My mind is pretty blown as to how I haven’t posted this recipe until now. Of course, I make all kinds of whacky, flavored hummus on the reg (sweet potato, beet, and roasted red pepper, to name a few). However, this classic hummus is without a doubt my go-to. This recipe has two parts to it: the garlic confit and the hummus itself. As far as I’m concerned, the garlic confit is what makes it!

What is garlic confit, you ask? Garlic confit simply translates to garlic cloves poached in extra-virgin olive oil. This method of cooking garlic results in a more tender, less poignant, and slightly sweeter version of raw garlic. I recommend making enough to ensure that you have plenty leftover to use in other recipes. I love it for sautéing veggies, incorporating into homemade salad dressings and marinades, and simply spreading onto crusty Italian bread. An added bonus? Your place will smell amazing! You’re welcome in advance. ;)

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PART 1: THE GARLIC CONFIT

What you’ll need:

  • Garlic cloves
  • EVOO

What you’ll do:

  • Pre-heat the oven to 275°F
  • Place the cloves onto the bottom of a glass baking dish
  • Cover the cloves in EVOO
  • Bake for approximately 1 hour
  • Store in a mason jar at room temperature

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PART 2: THE HUMMUS

What you’ll need:

  • 2 cans of chickpeas, drained
  • 2 tbsp. tahini
  • 2 tbsp. garlic confit EVOO
  • 8-12 garlic confit cloves
  • The juice of 2 lemons
  • 1 tsp. cumin
  • 1 tsp. sweet paprika
  • Himalayan salt to taste
  • Optional: pine nuts

What you’ll do:

  • Add all ingredients to a food processor
  • Blend until smooth
  • Spoon into a serving bowl
  • If you’re feeling extra fancy, garnish with EVOO, sweet paprika, and pine nuts